We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
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A little confused for pizza......
Hello all! I've been lurking around reading various posts and just got my LBGE on Sunday.
I'm a little confused on what to use for pizza on the BGE. I've read that Baking Steel > CI > Ceramic (correct me if I'm wrong).
In regards to CI, I'm looking on amazon and it states that the CI temps range from 350-400 but I've read to do pizzas on the BGE temps should be over 500+ degrees.
- Which should I use based on previous experiences for the best pizza outcome? Baking Steel, CI, or Ceramic?
- Based on your answer above, what temps should I be cooking the pizza(s)?